Love ginger in savoury and sweet dishes including chai. One of the favourite cookie I bake at home is the gingersnap or ginger cookie. As kids, we have all devoured these crispy cookies that snap when eaten. Popular, they are very easy to make at home. For centuries, the key ingredient used in gingersnaps is molasses since it was cheaper than sugar. Besides sweetness, it imparts a rich, dark texture and flavour. Spices like ginger, cinnamon and clove are added to the cookie dough, which is shaped into small balls, rolled in granulated white sugar and baked. These cookies pair well with a hot beverage, used as garnishes for desserts or crust for pies and cheesecakes.
Gingersnaps are considered a healthier alternative to other cookies. They are low in calories and with the inclusion of spice powders have additional health benefits, some of which are listed below:
Molasses is rich in iron and B vitamins. Also, contains a number of essential minerals like magnesium, calcium and potassium. Improves bone health, functioning of the nervous system including relief from stress.
Ginger has anti-inflammatory and eliminates arthritis symptoms. Aids in digestion, strengthens the immune system, boosts bone health and improves respiratory conditions.
Cinnamon lowers blood sugar levels and bad cholesterol. Improves blood circulation and relieves various ailments. Ceylon cinnamon does not contain significant coumarin and better than the cassia variety.
Cloves prevents oral diseases, have antimicrobial properties and helps fight against cancer. Preserves bone quality and controls diabetes.
The cookie dough is prepared with fat, sugar and flour and hence, gingersnaps should be consumed in moderation.
Gingersnaps are considered a healthier alternative to other cookies. They are low in calories and with the inclusion of spice powders have additional health benefits, some of which are listed below:
Molasses is rich in iron and B vitamins. Also, contains a number of essential minerals like magnesium, calcium and potassium. Improves bone health, functioning of the nervous system including relief from stress.
Ginger has anti-inflammatory and eliminates arthritis symptoms. Aids in digestion, strengthens the immune system, boosts bone health and improves respiratory conditions.
Cinnamon lowers blood sugar levels and bad cholesterol. Improves blood circulation and relieves various ailments. Ceylon cinnamon does not contain significant coumarin and better than the cassia variety.
Cloves prevents oral diseases, have antimicrobial properties and helps fight against cancer. Preserves bone quality and controls diabetes.
The cookie dough is prepared with fat, sugar and flour and hence, gingersnaps should be consumed in moderation.
Gingersnaps or Ginger Cookies
(Yields 30)
Ingredients:
3/4 cup margarine
3/4 cup light brown sugar
1 large egg (1/4 cup)
2 cups all-purpose flour
2 1/2 teaspoons ginger powder
1 teaspoon baking soda
3/4 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/4 cup molasses
1/2 cup white granulated sugar for coating
Method:
Sift the flour and baking soda. Set aside.
With an electric hand beater, beat the margarine and brown sugar until creamy. Then, mix in the egg and molasses. Incorporate the spice powders (ginger, cinnamon and clove). Gradually, beat in the flour mixture and then, use a spatula for the final mix.
Preheat oven to 350 F or 180 C.
Line a baking sheet with silpat or parchment paper.
Use an ice-cream scoop to make equal-sized cookies. Take a mound of dough with the scoop and divide into two balls (for normal-sized cookies). Flatten them gently in the 1/4 cup sugar to coat. Place on prepared baking sheet, 2-inches apart from one another.
Bake for 15 to 20 minutes until cookies start to puff and darken around the edges. Cool for few minutes and then transfer onto a wire rack.
Store cookies in an airtight container.
Note:
(Yields 30)
Ingredients:
3/4 cup margarine
3/4 cup light brown sugar
1 large egg (1/4 cup)
2 cups all-purpose flour
2 1/2 teaspoons ginger powder
1 teaspoon baking soda
3/4 teaspoon cinnamon powder
1/2 teaspoon clove powder
1/4 cup molasses
1/2 cup white granulated sugar for coating
Method:
Sift the flour and baking soda. Set aside.
With an electric hand beater, beat the margarine and brown sugar until creamy. Then, mix in the egg and molasses. Incorporate the spice powders (ginger, cinnamon and clove). Gradually, beat in the flour mixture and then, use a spatula for the final mix.
Preheat oven to 350 F or 180 C.
Line a baking sheet with silpat or parchment paper.
Use an ice-cream scoop to make equal-sized cookies. Take a mound of dough with the scoop and divide into two balls (for normal-sized cookies). Flatten them gently in the 1/4 cup sugar to coat. Place on prepared baking sheet, 2-inches apart from one another.
Bake for 15 to 20 minutes until cookies start to puff and darken around the edges. Cool for few minutes and then transfer onto a wire rack.
Store cookies in an airtight container.
Note:
- No salt was used.
- Margarine can be replaced with unsalted butter in which case, add 1/8 teaspoon salt.
- Do not burn, the cookies will have a slight bitter taste.
- Appearance of cracks on the surface of the cookie is normal.
- Molasses is a thick, dark brown syrup obtained from raw sugar during the refining process.
